Note: Adapted from the Whip Tavern in Coatesville, Pa. The Whip Tavern uses Smithwick's Irish Red Ale in this recipe.

2 tablespoons butter

3 tablespoons flour

1/2 cup ale

2 cups heavy cream

2 tablespoons Worcestershire sauce

1 tablespoon dry mustard

2 ounces shredded yellow cheddar cheese

3 ounces Stilton cheese

1 (8-ounce) baguette, thinly sliced on the bias and toasted

1. Make the roux: In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook until the flour is completely incorporated to form a thick, pale roux. Remove from heat and set aside.

2. In a 2-quart saucepot, bring the ale to a simmer. Whisk in the roux a little at a time until the mixture reaches the consistency of peanut butter; you may not use all of the roux. Whisk in the heavy cream, Worcestershire and dry mustard. Bring to a simmer again and fold in the cheddar and Stilton cheeses and continue cooking until the mixture is smooth. Remove from heat.

3. Transfer the mixture to a shallow oven-proof dish or ramekins and place under the broiler until the top is lightly browned. Serve immediately with the toasted baguette slices.